Cottage cheese pancakes

Cookies 12 Last Update: Sep 14, 2019 Created: Sep 14, 2019
Cottage cheese pancakes
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 30 min
  • Calories: 1029
  • Difficulty: Easy
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The main secret of ideal cheesecakes - or rather curd makers - curd should be wiped through a fine sieve and squeezed out of moisture. Fat content is preferable not more and not less than 9%. The dough should be elastic, so that when pressed, the syrniki does not crack in the pan, but retains its shape. If everything is done correctly, you will get gentle homogeneous round circles under a dense golden crust. Cheesecakes can be baked in the oven or steamed. The recipe does not exclude experiments with filling - dried fruits, nuts, fresh fruits and even potatoes will not be superfluous.

Ingredients

Directions

  1. 1. Put the whole cottage cheese in a saucepan and mash it with a fork so that there are no large lumps left in it. Break eggs into it, pour sugar in and mix everything thoroughly. It is better not to use too dry or too wet cottage cheese, otherwise cheese cakes will fall apart during cooking.
  2. 2. Pour 5 tablespoons (with a slide) of flour into the cottage cheese and mix thoroughly. You can add a little more flour, cheesecakes will then be more dense. Or flour can be added a little less, and then the cheesecakes will be more tender. As a result, you should get a homogeneous mass from which you can sculpt cheesecakes.
  3. 3. Place the pan over medium heat and pour in sunflower oil.
  4. 4. Pour a little flour onto a plate. Blind a few small balls from the resulting curd mass and put them on a plate. It’s better to sculpt 4-5 balls at once - as much as it fits on the pan at the same time. Then, in turn, roll in the curd balls in flour, flatten them into small cakes (they should not be too thin) and put them in a pan.
  5. 5. Fry the cheesecakes for 1–2 minutes until golden brown. Then flip them to the other side and also fry until golden.
  6. 6. Repeat until cottage cheese is over.

Cottage cheese pancakes



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 30 min
  • Calories: 1029
  • Difficulty: Easy

The main secret of ideal cheesecakes - or rather curd makers - curd should be wiped through a fine sieve and squeezed out of moisture. Fat content is preferable not more and not less than 9%. The dough should be elastic, so that when pressed, the syrniki does not crack in the pan, but retains its shape. If everything is done correctly, you will get gentle homogeneous round circles under a dense golden crust. Cheesecakes can be baked in the oven or steamed. The recipe does not exclude experiments with filling - dried fruits, nuts, fresh fruits and even potatoes will not be superfluous.

Ingredients

Directions

  1. 1. Put the whole cottage cheese in a saucepan and mash it with a fork so that there are no large lumps left in it. Break eggs into it, pour sugar in and mix everything thoroughly. It is better not to use too dry or too wet cottage cheese, otherwise cheese cakes will fall apart during cooking.
  2. 2. Pour 5 tablespoons (with a slide) of flour into the cottage cheese and mix thoroughly. You can add a little more flour, cheesecakes will then be more dense. Or flour can be added a little less, and then the cheesecakes will be more tender. As a result, you should get a homogeneous mass from which you can sculpt cheesecakes.
  3. 3. Place the pan over medium heat and pour in sunflower oil.
  4. 4. Pour a little flour onto a plate. Blind a few small balls from the resulting curd mass and put them on a plate. It’s better to sculpt 4-5 balls at once - as much as it fits on the pan at the same time. Then, in turn, roll in the curd balls in flour, flatten them into small cakes (they should not be too thin) and put them in a pan.
  5. 5. Fry the cheesecakes for 1–2 minutes until golden brown. Then flip them to the other side and also fry until golden.
  6. 6. Repeat until cottage cheese is over.

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